Honey-Glazed Carrots with Carrot Top Pesto
May 18, 2022
This recipe was provided by Edible Charleston, an Eat Drink Local Month supporter. Photo by Shell Royster. Recipe developed by Josh Miller.
Serves 4 to 6
The stunning jewel tones of rainbow carrots make this side dish a head-turner, but any fresh local carrots will soak up the buttery, sweet-and-tangy glaze perfectly. Don’t toss those carrot tops—use them to make Carrot Top Pesto.
2 pounds rainbow carrots, peeled
¼ cup melted unsalted butter
2 tablespoons champagne or white wine vinegar
2 tablespoons local honey
2 teaspoons kosher salt
1 teaspoon ground black pepper
Chopped roasted, salted pistachios, for garnish
Preheat oven to 375°. Spray a rimmed baking sheet with nonstick cooking spray; add carrots in an even layer.
In a small bowl, stir together melted butter, vinegar, honey, salt and pepper. Brush carrots with a third of the butter mixture. Bake for 15 minutes; brush with a third of the butter mixture. Bake 15 minutes more. Transfer to a serving platter; brush or drizzle with remaining butter mixture. Garnish with pistachios, if desired.